Loaded Smoked Cheddar and Chili Potato

Loaded Smoked Cheddar and Chili Potato

Turn potatoes into dinner with a simple chili and wickedly good cheese sauce. Smoked cheddar is my favourite burger cheese, but it might be even more delicious on baked potatoes. It’s easier to find than ever, available in blocks at many large grocery stores. 

Ingredients:

4 russet potatoes, about 5 lbs (2.2 kg) total weight

3 tbsp (45 mL) grape-seed, canola or sunflower oil, divided

Salt and freshly ground pepper

1 onion, chopped

2 cloves garlic, finely chopped

8 oz (250 g) ground beef

1 tbsp (15 mL) chili powder

2 tsp (10 mL) ground cumin

¼ cup (60 mL) tomato paste

1 cup (250 mL) beef broth or water

1 cup (250 mL) canned black or navy beans, drained

Hot sauce to taste

6 tbsp (90 mL) salted butter, divided

2 tbsp (30 mL) all-purpose flour

1¼ cups (310 mL) milk

6 oz (175 g) smoked cheddar, coarsely grated

Pinch cayenne

4 green onions, chopped

Directions:                                                                                     Preheat oven to 350°F (180°C). 

Place potatoes in a large bowl and drizzle with 2 tbsp (30 mL) oil; season liberally with salt and pepper. Place directly on centre rack and bake for 70 to 75 minutes or until tender. 

Meanwhile, heat remaining 1 tbsp (15 mL) oil in a medium saucepan over medium heat; cook onion until golden, 6 to 7 minutes. Add garlic; cook an additional minute. Crumble beef into pan and brown, breaking apart with a fork as you go. Sprinkle chili powder and cumin over, stir in tomato paste and broth. Add beans, bring to a gentle boil and cook for 6 to 8 minutes or until thickened; season with salt, pepper and hot sauce to taste. Set aside and keep warm. 

In a separate pot over medium heat, melt 2 tbsp (30 mL) butter; whisk in flour. Slowly pour milk over butter mixture, whisking as you go, until no lumps remain. Bring to a boil and cook until thickened, about 1 minute. Whisking constantly, add cheese in 3 handfuls, stirring between each until cheese is melted before adding more. Season sauce with salt and pepper to taste; stir in cayenne. 

Split top of potatoes and fluff flesh with a fork. Divide remaining 4 tbsp (60 mL) butter between them. Divide roughly half of the cheese sauce between the potatoes, then the chili; top with remaining cheese sauce. Sprinkle each with an equal amount of green onion.

Serves 4

Best Black Bean Burger. Vegan

Best Black Bean Burger

A vegan burger loaded with protein and flavor and so easy to make.
Ingredients
3 cups black beans, cooked, drained and rinsed
⅓ cup medium yellow onion, grated
2 garlic cloves, minced
2 canned chipotle peppers
in adobo sauce, diced
2 Tbsp adobo sauce
1 Tbsp tamari
1 Tbsp balsamic vinegar
1 tsp ground cumin
½ tsp sea salt
½ tsp freshly ground black pepper
1 large egg, beaten
1 cup panko
Extra-virgin olive oil, for brushing
Hamburger buns, for serving
Desired fixings, for serving

Directions:
In a large bowl, combine the beans, onion, garlic, chipotle peppers, adobo sauce, tamari, vinegar, cumin, salt and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Fold in the panko.

Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, refrigerate for 20 minutes to firm up or mash the beans a bit more.

Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. Alternatively, preheat an outdoor grill to 400 F. Lightly brush the patties with olive oil, prepare the grill with cooking spray and grill for 8 minutes on the first side and 4 minutes on the second side. Serve with hamburger buns and desired fixings. Makes 6 servings.

Tip   For a vegan version, instead of the egg use 1 Tbsp ground flaxseed mixed with 2½ Tbsp warm water that has been set aside and thickened for 5 minutes. Increase burger cooking time by 2 minutes, if grilling.

Roasted Corn And Black Bean Salsa

Roasted Corn And Black Bean Salsa

This salsa is proof that ideas flow both ways, as it is probably more "New" Mexican.  Wherever it originated, it is a popular combination in Mexico.  You can use canned black beans but your home cooked beans will taste better.

Ingredients:

1 ear fresh sweetcorn

1/2 teaspoon vegetable oil

1/2 cup cooked black beans, rinsed and drained

1 roma tomato, cored, seeded cut in 1/4 inch dice

1/4 cup red onion cut in 1/4 inch pieces,

1 or 2 chipotle peppers in Adobo, finely chopped

10 sprigs cilaantro, stemmed and chopped.

2 teaspoons fresh squeezed lime juice

1/2 teaspoon salt

1 tablespoon crumbled Cotija Cheese

Directions:

Lightly coat the corn with oil.  Heat a heavy skillet or grill with oil over a medium-high heat.  When hot, place the corn in the pan.  Rotate it from side to side every few minutes until it is well browned on all sides.  

Remove from skillet and allow to cool.  Cut the kernels from the cob and place in a bowl.

A fire roasted corn is available in the frozen food section of Trader Joe's.

Stir in the black beans, tomato, red onion, chipotle peppers, cilantro,  lime juice, salt, andCotija cheesee

TIP:  Replace the black beans with 3/4 cup cooked and diced sweet potato!

Best Black Bean Soup Revisited

Best Black Bean Soup

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a chemical reaction preventing the beans from softening).  If so add the wine later with the stock.

Ingredients:

Yield: 4 to 6 servings

1 pound dried black beans (not soaked)

1 yellow onion, peeled, trimmed and quartered

5 garlic cloves, smashed and peeled

1 chipotle chile in adobo plus 1 tablespoon adobo sauce

2 teaspoons ground cumin

2 dried bay leaves and/or 1 teaspoon dried oregano

¼ teaspoon baking soda (optional)

Kosher salt (Diamond Crystal)

1 teaspoon apple cider vinegar

Any combination of Greek yogurt, corn chips, pickles red onion, cilantro, lime wedges, poached egg for topping.

Directions:  

In a 5 to 8 quart slow cooker, combine beans, onion, garlic, chipotle chili and adobe sauce, cumin, bay leaves and or oregano, and baking soda.  

Cook on low until beans are tender, 8 to 10 hours.   Taste more than one bean to make sure they and tender.  The bean should flatten easily when pinched between two fingers.

Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.)  Blend until smooth.  Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

TIP

Beans should reach a simmer and cook until tender to be safe to eat. If your slow cooker does not reach a simmer on the low setting, increase the heat level to high, and ensure the beans cook at a simmer for at least 15 minutes at come point in the preparation.   NY Times recipe.

Stuffed shells with Ricotta and Spinach.

Spinach and Ricotta Stuffed Shells

 A bit of preparation makes assembling these stuffed pasta shells with ricotta and spinach much easier. 

Let’s get started!  The Tomato Sauce: For this pasta dish, you’ll need about 3 to 3½ cups of tomato or marinara sauce. I usually use half of my quick tomato sauce recipe. If you prefer, feel free to use your favorite store-bought brand.  

 Mise En Place                                                                                   Doing a little bit of prep work facilitates the assembling of these Italian shells. Let’s begin!                                                                         

The Tomato Sauce: For this recipe, you need a tomato or Marinara Sauce. You will need approximately 3-3½ cups. I used half of the amount of my Quick Tomato Sauce recipe. If it is more convenient for you, use your favorite commercial brand. 

Cook the Pasta: Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

Cook the Pasta: 

Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

When ready, remove the giant shells from the pot of boiling water.

Drain and place upside down on a clean tea towel to remove the excess water. Set   aside

The Meat Mixture: 

While waiting for the pasta to cook, sauté the chopped onion in 2 tablespoons of olive oil over medium heat until beginning to soften (3-4 minutes).

Add 2-3 cloves of chopped garlic, a few pinches of red pepper flakes, salt, and pepper to taste, and sauté for an additional 2-3 minutes
stirring frequently.

Add the lean minced meat. Saute and break up the meat with a wooden spoon. Cook until cooked through about 5-7 minutes. Taste and adjust seasonings.

Turn the heat to medium-high. De-glaze pan with 2 tablespoons of white wine.

Drain the fat and set aside the meat to cool down.                

                               The Cheese Mixture

In a large bowl combine 2 cups fresh ricotta, 2 eggs, ½ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese, 1½ cups freshly grated mozzarella and 2 tablespoons freshly chopped Italian flat-leaf parsley.  1 12oz bag spinach excess moisture removed.

The cheese filling is done.  It’s now time to combine all the ingredients 
together.

How To Assemble

Preheat the oven to 400°F (200°C). Place the oven grate in the center.

Using two spoons or a pastry bag with the bottom cut off, fill each of the 24-26 cavities with about 2-3 tablespoons of the meat and cheese filling. As you can see, they are completely filled up.

Place about ½-1 cup of tomato sauce at the base of a 13 x 9″ baking dish. Tilt the dish so that the sauce coats the bottom evenly.

Place the cheese and meat-filled pasta shells facing up in the prepared dish.

Top with the remaining tomato sauce, reserving at least 1 cup. 

Place a piece of parchment paper over the top. Then, cover tightly with a piece of aluminum foil.

Bake for 20-30 minutes until cooked through and bubbling.

Uncover both the aluminum wrap and the parchment paper and bake for another 3-5 minutes.

Remove the baked dish from the oven.

Garnish with reserved tomato sauce (heated), chopped fresh Italian parsley and extra grated cheese.

Serve immediately and enjoy!  Serves 6 to 8.

Cumin Seed And Shallot Vinaigrette

Cumin Seed And Shallot Vinaigrette

How often do you compliment the chef following an excellent meal and he replies, "would you like the recipe"? I enjoyed lunch with friends at the Maderas Golf Club.  Chef Earl Schryver shared his secrets for the salad dressing we all enjoyed. I have divided the original recipe by 1/4 to make it a reasonable amount for home use.

Ingredients:
Cumin Seeds       1 tablespoon
EVOO.                1/2 cup
Lemon juice        2 tablespoons
Shallots               1/2 ounce, cut into 1/4's

Salt and Pepper   To taste 

Directions:

Toast cumin seeds and shallots in a heavy small skillet over medium heat until fragrant, about 2 minutes.  Cool and put cumin seeds  shallots, and olive oil in a blender.  Blend until liquified.  Slowly add the lemon juice.  Season the dressing to taste with salt and pepper.

King Arthur Pumpkin Scones

I

King Arthur's Pumpkin Scones

I buy the small Pie Pumpkins to make the pumpkin puree I use in baking and soups. I can choose organic and the pumpkin is solid with no water added as in the canned and the flavor is so true to what we expect. 

 It is so easy to process. Scrub the pumpkin, cut in half, scoop the center and seeds. Place cut side down on a baking sheet with sides, bake at 325. When you can dimple the skin with ease, they are done. Cool, scoop, and it is ready to use or freeze. 

This is a favorite scone recipe of mine 

Ingredients
2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice OR
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
8 tablespoons (113g) unsalted butter, cold
1 to 2 cups (184g to 369g) crystallized ginger or cinnamon chips,
2/3 cup (152g) pumpkin purée
2 large eggs
coarse sparkling sugar for topping

Directions:
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

Stir in the ginger and/or chips/bits, if you're using them.

In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.

Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape the dough onto the parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.

Sprinkle each circle with coarse white sparkling sugar or cinnamon sugar.

Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Almond Galette

 

Almond Galette

In France, almond galette (known as Galette des Rois) is typically
served on January 6: Epiphany, the Feast of the Kings. An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make.  This is a King Arthur Recipe and can I say a no fail recipe?  Celebrate the Feast of Three Kings or The 12th Day Of Christmas!

Ingredients:

Crust
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (227g) unsalted butter, cold
1/2 cup (113g) sour cream
Filling
2/3 cup (170g) almond paste
6 tablespoons (85g) unsalted butter
1/2 cup (99g) granulated sugar
1/2 teaspoon table salt
2 large egg yolks
1 teaspoon King Arthur Pure Vanilla Extract
1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
1/2 cup (48g) almond flour or very finely ground whole almonds
*If you've purchased a 7-ounce tube or block of almond paste, feel free to use the entire amount.
Glaze

1 large egg yolk
1 teaspoon water, cold

Directions:
To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.

Stir in the sour cream. The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads.

Pat the dough into a rough square. Roll it into a rough 8" x 10" rectangle. Make sure the underside is sufficiently dusted with flour that you can move it around easily.

Starting with one of the shorter (8") ends, fold the dough in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it in thirds again.

Wrap the dough in plastic, and place it in the refrigerator to chill for at least 30 minutes (or overnight).

When you're ready to proceed, start preheating the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

Divide the pastry in half. Roll one half into a 10" square.

Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Set the circle onto the prepared baking sheet.

To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined.

Add the egg yolks and vanilla, and beat until well incorporated.

Mix in the flours.

Roll the other piece of pastry into an 11" square. Cut an 11" circle.

To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry.

To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry.

Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal.

Brush an even coat of the glaze over the surface of the galette. (Doing this step before decorating the top will give your design nice definition and contrast.)

Decorate the galette by using the back of a knife to trace a pattern on the surface; you'll just barely cut into the surface without cutting all the way through to the filling. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn.

Bake for 30 to 35 minutes or until it's golden. Don't be afraid to let it become deeply browned; this slight caramelization gives the butter in the crust wonderful flavor. Remove the galette from the oven, and cool it slightly right on the baking sheet.

Serve galette warm or at room temperature. Store any leftovers at room temperature for several days; freeze for longer storage.

Tips from our Bakers

Want a shinier galette? Try brushing the top of the baked pastry with a teaspoon or so of syrup (maple, agave, golden syrup, or your favorite) while it's still hot from the oven.

The Easiest But The Best Focaccia

The Best But Easiest Focaccia

This is a four ingredient Focaccia requiring 5 minutes time.  It raises overnight.  It will be a crowd pleaser.  "Alexandria's Kitchen"

Four Tips for Success
Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)

A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. When I use Pyrex or other glass pans, butter plus oil is essential to prevent sticking. When I use my 9×13-inch pan, I can get away with using olive oil alone.

Count on 2 to 4 hours for the second rise. This will depend on the temperature of your kitchen and the time of year.

After the second rise, dimple the dough, then immediately stick the pans in the oven — this has been a critical difference for me in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve.

Ingredients:

4 cups flour

2 teaspoons salt

2 teaspoons instant yeast

2 cups water

Directions:

Mix the flour, salt and yeast together well, then add water. Mix the two well with a spatula.  Slick the dough with Olive Oil. Then cover the bowl preferably with a lid. or a cloth bowl cover. Stick the bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or for as long as three days)

NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.

Deflate the dough and transfer to a prepared pan. I use a 9×13-inch pan. If you don’t have one you can use two 8- or 9-inch pie plates or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.

After two to four hours, or when the dough looks like this…:

… it’s time to dimple it! You can simply use olive oil and salt — I recommend good, flaky sea salt for this. Note, the dough in the photo below spent three days in the fridge, and the dough was super bubbly!

if you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples. Sprinkle with flaky sea salt — again, something like Maldon is great here. 

Transfer to oven immediately and bake at 425ºF for 25 minutes or until golden all around. Remove focaccia from pans and place on cooling racks.

Four Tips for Success:

Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)

A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. When I use Pyrex or other glass pans, butter plus oil is essential to prevent sticking. When I use my 9×13-inch Pan, I can get away with using olive oil alone.

Count on 2 to 4 hours for the second rise. This will depend on the temperature of your kitchen and the time of year.

After the second rise, dimple the dough, then immediately stick the pans in the oven — this has been a critical difference for me in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve.

Gingerbread Cake With Lemon Ice

Gingerbread Cake With Lemon Ice

This makes a very moist and light gingery cake. Don’t be concerned if the centre sinks slightly—it will still be perfect! Buy a lemon sorbet or ice to serve with this. Lemon and ginger are a lovely combination.
Serves 8
Ingredients:
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
2 tsp (10 mL) ground ginger
½ tsp (2 mL) ground cardamom
¼ tsp (1 mL) ground black pepper
1 cup (250 mL) golden raisins
½ cup (125 mL) unsalted butter
3 tbsp (45 mL) finely chopped crystallized ginger
½ cup (125 mL) dark brown sugar
½ cup (125 mL) maple syrup
½ tsp (2 mL) grated lemon rind
2 eggs
½ cup (125 mL) milk

Syrup
½ cup (125 mL) sugar
½ cup (125 mL) water
1 tbsp (15 mL) grated ginger

Directions:
Preheat oven to 350°F (180°C).

Line the base of an 8-inch (20-cm) square buttered cake pan with parchment paper.

Sift together flour, baking powder, baking soda, salt, ginger, cardamom and black pepper into a large bowl. Stir in raisins and set aside.

Place butter, crystallized ginger, brown sugar, maple syrup and lemon rind in a pot over medium heat and gently heat until butter is melted and sugar is dissolved.

Beat together eggs and milk. Set aside.

Add sugar mixture to dry ingredients and stir together. Beat in egg/milk mixture. Batter will be very thin. Spoon into prepared pan and bake for 30 minutes or until a cake tester comes out clean.

Combine sugar, water and grated ginger in a small pot over medium heat. Stir until sugar is dissolved. Turn heat to medium-high, bring to a boil and boil for 4 to 5 minutes or until slightly syrupy. Set aside.

8. Let cake cool in pan for 10 minutes. Remove from pan, peel off parchment paper and set on a rack over a baking sheet. Use a skewer to punch holes and brush with ginger syrup. Cut into squares and serve with a dollop of lemon ice.
Serves 8

Lentils, Sausage and Fennel

    

Lentils, Sausage and Fennel

For many cultures lentil are eaten January 1 with the saying your New Year will prosper with wealth.  That tiny legume is packed with protein.

Ingredients:
1 cup dried lentils
4 1⁄2 cups cold water
1 1⁄2 teaspoons salt, divided
1 medium fennel bulb, stalks discarded, reserving fronds (sometimes labeled "anise")
3 1⁄2 tablespoons virgin olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1⁄2 teaspoon fennel seed
1 1⁄4 lbs Italian sausage links (prefer spicy) 
3 tablespoon chopped fresh flat-leaf parsley
1⁄2 teaspoon black pepper
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil, for drizzling

Directions:

Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. 

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt. 

Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. 

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board. 

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. 

Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. 

Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt. 
Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.   Drizzle all over with extra-virgin olive oil. 
Makes 4 (main course) very generous servings.

 

Marshmallow-Fluff Espresso Martini

Marshmallow-Fluff Espresso Martini

This throwback ’90s-style Martini offers up nostalgia and a sweet dessert-style sipper all at the same time.

Ingredients
1 1/2 oz vodka
1/2 oz coffee liqueur such as Kahlúa Coffee Flavored Liqueur 
2 oz brewed good-quality espresso or coffee, chilled
1/2 oz chocolate-flavoured syrup
Sifted cocoa powder
Spoonful of Marshmallow Fluff

Directions:
Pour vodka, liqueur, coffee and chocolate syrup into an ice-filled cocktail shaker. Shake until chilled. Strain into a coupe or cocktail glass. If desired, hold a piece of paper over half of the cocktail and lightly dust cocoa through a small sieve overtop covering half of the top for a dramatic design. Using two spoons, dollop Marshmallow Fluff over cocktail. Makes 1 cocktail

Three Ingredient Ginger and Lemon Tonic Cocktail

Three Ingredient Ginger and Lemon Tonic Cocktail

Instead of sugary ginger ale, lean now on a combination of bittersweet tonic water and spicy ginger syrup for a more balanced drink.
Tonic water contains quinine, a compound historically used to fight malaria that also works as a very subtle muscle relaxant, and in larger doses, has been used to treat night-time muscle cramping. Medicinal properties aside, well-made tonic water is utterly delicious.  This three-ingredient tart and fizzy drink is complex, incredibly refreshing, and makes for a satisfying alternative to a Gin & Tonic.
Ingredients
1 cup tonic water
3/4 ounce Ginger Syrup, recipe follows
1/2 ounce lemon juice
Garnish: lemon slice, optional
Garnish: candied ginger slice, optional

Directions:

1. Stir together: tonic water, ginger syrup, and lemon juice in an ice-filled glass.  Skewer lemon slice and candied ginger slice on a cocktail pick 
   for garnish.

   Ginger Syrup
   Ingredients:
   3 1/2 oz. fresh Ginger
   1 cup sugar
   1 cup water

Directions:

1. Cut the ginger matchsticks. Slice a thin layer off the bottom of the ginger knob to create a flat surface. Next, cut thin slices of ginger, lay them flat, and cut them lengthwise to create matchsticks.

   Combine ginger, sugar, and 1 cup water in a small saucepan. Bring to a boil over medium-high, stirring to dissolve sugar. Reduce heat to medium-low, and simmer, stirring once or twice, until thick and glazy, about 20 minutes.

   Strain syrup, and discard solids; let syrup cool completely, about 30 minutes. Store syrup in an airtight container in refrigerator up to 3 weeks.

2. 2.